1866—Perdreau en Estouffade

Brown the partridge in the oven and set in a terrine just large enough to hold it, with a tablespoonful of Matignon (No. 227, Matignon) and one crushed juniper berry, on top and beneath.

Add one-half oz. of butter, a liqueur-glassful of burnt brandy, and twice that amount of game fumet. Close the terrine; seal down the lid with a strip of paste; bake in a hot oven for twenty-five minutes and serve the dish as it stands.